Comments on: Mad about Chestnutshttp://www.madbaker.net/2008/11/mad-about-chestnuts/
Tue, 31 Mar 2015 20:43:18 +0000http://wordpress.org/?v=2.1.1By: Evanhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7574
EvanThu, 20 Nov 2008 10:54:03 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7574karen, you're certainly very adventurous to make yr own marron glaces! i'll never wanna make them, thinking how much work it is just to peel the shells off :( nevertheless your mont blanc macaron looks very good (and original), think patisseries out there will definitely make something like this in no time :D
anyway i saw the candied ones at culina @ dempsey if i'm not wrong, whole ones somemore. euraco doesn't sell them?karen, you’re certainly very adventurous to make yr own marron glaces! i’ll never wanna make them, thinking how much work it is just to peel the shells off nevertheless your mont blanc macaron looks very good (and original), think patisseries out there will definitely make something like this in no time

]]>By: Karenhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7575
KarenThu, 20 Nov 2008 13:01:16 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7575Thanks for the tip, Evan! I'll check Culina out sometime. It's actually not that hard to peel the membranes off after boiling. The ones I bought came with the hard shells removed.Thanks for the tip, Evan! I’ll check Culina out sometime. It’s actually not that hard to peel the membranes off after boiling. The ones I bought came with the hard shells removed.
]]>By: Mariahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7586
MariaThu, 20 Nov 2008 22:46:38 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7586Stunning!! I love everything I am seeing here!Stunning!! I love everything I am seeing here!
]]>By: Jenniferhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7609
JenniferFri, 21 Nov 2008 13:24:55 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7609Hi Karen,
I just bought a bottle of chestnut in extra heavy syrup at Meidi-ya.
It cost about $20 over but the chestnut taste great.Hi Karen,

I just bought a bottle of chestnut in extra heavy syrup at Meidi-ya.
It cost about $20 over but the chestnut taste great.

]]>By: Karenhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7708
KarenSun, 30 Nov 2008 13:57:06 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7708Thanks, Yixiao & Dani!Thanks, Yixiao & Dani!
]]>By: Fenhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7709
FenSun, 30 Nov 2008 14:39:24 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7709Wow, they sure look lovely... Looks like a variation from the Isaphan :D Very creative to design such lovely bakes...Wow, they sure look lovely… Looks like a variation from the Isaphan Very creative to design such lovely bakes…
]]>By: nikkihttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7719
nikkiTue, 02 Dec 2008 03:39:20 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7719Hi Karen, I sent you an email a while ago.. and have been waiting for your reply.. I hope you have the time to respond.Hi Karen, I sent you an email a while ago.. and have been waiting for your reply.. I hope you have the time to respond.
]]>By: Eviehttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7743
EvieSat, 06 Dec 2008 03:25:20 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7743Cool blog, it's my first time checking it out.
Jarred chestnuts are expensive in the US too-- $9 for a 7 oz jar Wholefoods. But well worth avoiding the trouble of peeling a wicked hot nut and burning your fingers off!Cool blog, it’s my first time checking it out.
Jarred chestnuts are expensive in the US too– $9 for a 7 oz jar Wholefoods. But well worth avoiding the trouble of peeling a wicked hot nut and burning your fingers off!
]]>By: Susan from Food Bloggahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7746
Susan from Food BloggaSat, 06 Dec 2008 13:59:26 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7746You were fortunate to find such fresh looking chestnuts. Too often they're covered with mold, so I ended up using bottled ones. These are really great looking though, and your dessert is divine.You were fortunate to find such fresh looking chestnuts. Too often they’re covered with mold, so I ended up using bottled ones. These are really great looking though, and your dessert is divine.
]]>By: Tartelettehttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7860
TarteletteMon, 22 Dec 2008 20:07:50 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7860I have some Mont blanc macarons setting right now!! I love when we make similar things because I can show the hubby and say "see, I am not a weirdo!".
My hat's off to you for making your own marrons glaces. I have yet to meet 2 patisseries or artisans that make the same. Every year they feel and taste different.I have some Mont blanc macarons setting right now!! I love when we make similar things because I can show the hubby and say “see, I am not a weirdo!”.
My hat’s off to you for making your own marrons glaces. I have yet to meet 2 patisseries or artisans that make the same. Every year they feel and taste different.
]]>By: gracehttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7920
graceTue, 30 Dec 2008 04:10:14 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-7920Hi! I have a family of kids who adore candied chestnuts, so have been making them at home, with greater or lesser success, for a number of years. A couple of things that work for me: 1) the all time best way to peel chestnuts is to score them on the bottom and then pop them in the microwave, no more than 5 at a time, for 25 seconds. When they come out, the skins have JUST steamed off, and the internal nut is not cooked. It works perfectly, but don't try to do more at a time, since you can only peel about five before they cool and get too hard to manage. 2) My second tip is to soak them in cold water overnight before starting to cook them; I've done them without soaking, but somehow soaking produced more uniform product (or, it was just a good batch of nuts that time, who knows?!). The cooking prior to syrup stage is where recipes tend to diverge. Some recipes suggest that you need to boil them, so as to get water into the nuts, which is later replaced by syrup. I'm afraid that will pull too many nuts apart, and the large amounts of waste is, i believe, why they're so damned expensive!. Anyway,I am going to try my next batch sous vide, in the hopes that that will keep from falling apart, but break down the structure sufficiently to absorb the syrup. (Does ANYONE know a sous vide recipe for them?). And finally, for the syrup stage, I just boil 'em in syrup for a couple of minutes, turn off under the pot, leave it on the stove, and 5-8 hours later turn the fire back on, bringing them to a boil, then off again. I do this four or five times (if the syrup gets too thick, just add a little water. If you use pure cane syrup, you're a little less likely to get crystalization, but i've never had a big problem with that anyway). I'd love any other tips! (is it rude to write so much on a blog? this is my first time!)Hi! I have a family of kids who adore candied chestnuts, so have been making them at home, with greater or lesser success, for a number of years. A couple of things that work for me: 1) the all time best way to peel chestnuts is to score them on the bottom and then pop them in the microwave, no more than 5 at a time, for 25 seconds. When they come out, the skins have JUST steamed off, and the internal nut is not cooked. It works perfectly, but don’t try to do more at a time, since you can only peel about five before they cool and get too hard to manage. 2) My second tip is to soak them in cold water overnight before starting to cook them; I’ve done them without soaking, but somehow soaking produced more uniform product (or, it was just a good batch of nuts that time, who knows?!). The cooking prior to syrup stage is where recipes tend to diverge. Some recipes suggest that you need to boil them, so as to get water into the nuts, which is later replaced by syrup. I’m afraid that will pull too many nuts apart, and the large amounts of waste is, i believe, why they’re so damned expensive!. Anyway,I am going to try my next batch sous vide, in the hopes that that will keep from falling apart, but break down the structure sufficiently to absorb the syrup. (Does ANYONE know a sous vide recipe for them?). And finally, for the syrup stage, I just boil ‘em in syrup for a couple of minutes, turn off under the pot, leave it on the stove, and 5-8 hours later turn the fire back on, bringing them to a boil, then off again. I do this four or five times (if the syrup gets too thick, just add a little water. If you use pure cane syrup, you’re a little less likely to get crystalization, but i’ve never had a big problem with that anyway). I’d love any other tips! (is it rude to write so much on a blog? this is my first time!)
]]>By: Karenhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-8076
KarenMon, 05 Jan 2009 11:31:42 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-8076Grace: Thank you for your tips on candied chestnuts! I'm not sure if I'll attempt making them again, but if I do, I'll definitely keep your method in mind. :)Grace: Thank you for your tips on candied chestnuts! I’m not sure if I’ll attempt making them again, but if I do, I’ll definitely keep your method in mind.
]]>By: Charmainehttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-12236
CharmaineMon, 09 Mar 2009 11:30:49 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-12236Wow, your pics are gorgeous! I stumbled across yr blog while looking for macaron recipes. You might be interested to know that Pastry Chef Steven Ong from Centre Ps is conducting a macaron workshop at the National Museum on 12 April. I'm sure he'll have tips abt marron glaces!Wow, your pics are gorgeous! I stumbled across yr blog while looking for macaron recipes. You might be interested to know that Pastry Chef Steven Ong from Centre Ps is conducting a macaron workshop at the National Museum on 12 April. I’m sure he’ll have tips abt marron glaces!
]]>By: miahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-12274
miaTue, 10 Mar 2009 13:52:27 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-12274Hi Karen,
First time to visit in ur blog. My heart pumps up when i saw ur macaroon. would u share which book u adapted the recipe for macaroons please.
Thanks
MiaHi Karen,
First time to visit in ur blog. My heart pumps up when i saw ur macaroon. would u share which book u adapted the recipe for macaroons please.

Thanks
Mia

]]>By: Patricia Sheahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-12515
Patricia SheaTue, 24 Mar 2009 03:47:58 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-12515Hello and thank you for your BEAUTIFUL blog, your desserts are so perfect I would almost have a hard time eating them...but I know I could always be persuaded. How great you made your own marron glaces, I ate them a lot when I was little and have very fond memories of them but I bet it would be hard to glace them easily, I have found chestnuts to be really inconsistent in their texture even if you are just roasting them so well done...the macarons look spectacular! PatriciaHello and thank you for your BEAUTIFUL blog, your desserts are so perfect I would almost have a hard time eating them…but I know I could always be persuaded. How great you made your own marron glaces, I ate them a lot when I was little and have very fond memories of them but I bet it would be hard to glace them easily, I have found chestnuts to be really inconsistent in their texture even if you are just roasting them so well done…the macarons look spectacular! Patricia
]]>By: Ruliyah Jambrihttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-13839
Ruliyah JambriMon, 27 Apr 2009 00:37:08 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-13839hi Karen,
wondering if u will be holding any macaroons classes anytime soon
thks
Ruliyahhi Karen,
wondering if u will be holding any macaroons classes anytime soon
thks

Ruliyah

]]>By: Janinehttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-14139
JanineSun, 03 May 2009 19:45:34 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-14139Hi..your website is quite a beaut! Colorful delicious pictures are to drool over; however, I was lookin for the bread crumbs to the recipes...and sad to find no gold pot at the end. Were u going to post recipes or leave it as a mysterious blog? ;o)Hi..your website is quite a beaut! Colorful delicious pictures are to drool over; however, I was lookin for the bread crumbs to the recipes…and sad to find no gold pot at the end. Were u going to post recipes or leave it as a mysterious blog? ;o)
]]>By: Catherinehttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-17168
CatherineWed, 15 Jul 2009 06:37:29 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-17168Hi Karen. I too am a little adventurous with cooking and had some difficulty in peeling chestnuts. I am about to try making Marron Glace using canned chestnuts. If the method (microwave) works I will let you know.Hi Karen. I too am a little adventurous with cooking and had some difficulty in peeling chestnuts. I am about to try making Marron Glace using canned chestnuts. If the method (microwave) works I will let you know.
]]>By: ellahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-18062
ellaSun, 23 Aug 2009 09:05:01 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-18062hi..the pics of the macarons look absolutely divine..mind sharing the recipe?:)hi..the pics of the macarons look absolutely divine..mind sharing the recipe?:)
]]>By: Yvespaulhttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-19209
YvespaulFri, 16 Oct 2009 20:00:20 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-19209Amazing blog, you're extremely talented and I'm so jealous of that. I don't know if you've thinking about using already cooked and peeled whole chestnuts. I'd be incline to attempt creating a mont blanc with them. They are cheap and much less hassle. You can get them in Asian grocery stores.
Thanks for all the inspiration.Amazing blog, you’re extremely talented and I’m so jealous of that. I don’t know if you’ve thinking about using already cooked and peeled whole chestnuts. I’d be incline to attempt creating a mont blanc with them. They are cheap and much less hassle. You can get them in Asian grocery stores.

Thanks for all the inspiration.

]]>By: Adrianahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-31375
AdrianaWed, 21 Jul 2010 10:47:17 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-31375Hi Karen
Me and my colleague would like to learn how to make macarons.
Can you conduct class for just both of us?
If yes, could you please email me
Thanks!!Hi Karen

Me and my colleague would like to learn how to make macarons.

Can you conduct class for just both of us?

If yes, could you please email me

Thanks!!

]]>By: Vickihttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-40478
VickiWed, 13 Oct 2010 00:19:38 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-40478hi Karen,
I love your website. Thank you for sharing. I have recently began my obsession with these macarons and have began making them. I wanted to dust some of them with food coloring...When you be the best time time??? right after you piped them or before you put them in the oen? Thank you so much.hi Karen,
I love your website. Thank you for sharing. I have recently began my obsession with these macarons and have began making them. I wanted to dust some of them with food coloring…When you be the best time time??? right after you piped them or before you put them in the oen? Thank you so much.
]]>By: Erikahttp://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-48592
ErikaFri, 10 Dec 2010 07:14:38 +0000http://www.madbaker.net/2008/11/mad-about-chestnuts/#comment-48592Such lovely macarons! I've recently afflicted with the macaron obsession disease as well and had made 4 tries so far, but none of them turned out as lovely as yours...not sure what went wrong. What is the recipe that you've used in making such perfect-looking shells? Could you please email me a copy of the recipe if possible? Thank you.Such lovely macarons! I’ve recently afflicted with the macaron obsession disease as well and had made 4 tries so far, but none of them turned out as lovely as yours…not sure what went wrong. What is the recipe that you’ve used in making such perfect-looking shells? Could you please email me a copy of the recipe if possible? Thank you.
]]>